Shahi Paneer Recipe (Restaurant-Style)
Learn how to make Shahi Paneer at home with this easy and creamy Indian curry recipe. It is a healthy and delicious Indian veg recipe from North India made from cottage cheese.
It is made with paneer, also known as Indian cottage cheese, which is cooked in a rich and creamy gravy. This dish is special because of its rich texture and delicious taste. The gravy is made with spices, nuts, and cream, which makes it very tasty, making it a perfect dish for those who eat flavorful creamy Indian curries. Whether you’re searching for how to cook restaurant-style Shahi Paneer or a healthy Indian paneer recipe for dinner, this guide gives you everything you need.
In the original recipe, milk is optional and not always used. You can also cook Shahi Paneer without cream. Follow this step-by-step instructions to make healthy and flavorful Shahi Paneer Indian curry at home. Paneer is also commonly cooked with peas to make Matar Paneer, another similar recipe that you can try.
Ingredients and Substitutes
- Paneer (Indian cottage cheese): Paneer is the main protein ingredient and adds richness to this royal North Indian curry. I prefer fresh, homemade paneer, but store-bought works well too. You can substitute with tofu for a vegan version.
- Cooking Oil: Use any healthy oil or ghee for cooking. Ghee gives a rich, buttery flavor in Shahi Paneer. If you’re avoiding dairy, use sunflower oil, canola oil, or vegetable oil.
- Bay leaf: Adds subtle aroma to the masala base. You can skip it if unavailable, or use a small piece of Indian bay leaf (tej patta) for a more authentic touch.
- Green cardamoms: These add delicate sweetness and aroma. If you don’t have whole pods, use a pinch of ground cardamom.
- Cinnamon stick: Cinnamon brings warmth and depth. I use ¼ tsp ground cinnamon.
- Cumin seeds: Cumin gives a smoky flavor when tempered in hot oil or ghee. If you’re out, try caraway seeds (shahi jeera) a slightly different flavor or just skip it.
- Onion: Onions form the base of the shahi paneer gravy. Use yellow or red onions, or shallots for a milder taste.
- Ginger-Garlic Paste: A must for depth and savory flavor. I usually make my own fresh paste. You can use freshly grated ginger and garlic, or store-bought paste.
- Tomatoes: Tomatoes add tang and body to the gravy. I blend fresh tomatoes in a grinder to make a paste. You can also use canned tomato puree or blanched and blended tomatoes.
- Cashew nuts: These give that creamy richness Shahi Paneer is known for. If needed, substitute with blanched almonds, melon seeds, or a spoon of cream cheese blended into the curry.
- Spices for Shahi Paneer: I use turmeric powder to add color and mild earthiness. For heat and vibrant color, I use red chili powder but you can substitute it with Kashmiri chili powder for a milder version or paprika if you prefer no heat. I also use garam masala powder at the end to bring warmth and fragrance. If you don’t have it, a mix of clove, cinnamon, and cumin powder can work as a substitute.
- Salt: I typically use regular salt but sometimes add pink salt pink Himalayan salt for added minerals.
- Fresh Milk Cream: Cream is a key ingredient in Shahi Paneer that makes creamy shahi texture. You can also blend extra cashews or stir in malai (milk cream) from boiled milk. For a vegan version, cashew cream or coconut cream.
- Milk (optional): Sometimes I add milk to adjust the gravy’s consistency. You can use plant-based milk (unsweetened almond or cashew milk) if you prefer dairy-free version.
- Dried Fenugreek Leaves: Adds a signature restaurant-style shahi paneer aroma. If unavailable, I skip it or use a tiny pinch of celery seed powder for an earthy note.
- Coriander Leaves: Finish the dish with fresh coriander, it gives a pop of color and freshness. You can also use mint leaves or skip if you prefer a cleaner finish.
Shahi Paneer Cooking Tips for Creamy, Restaurant-Style Curry
To make soft and melt-in-mouth Shahi Paneer, always lightly fry the paneer cubes in a pan instead of deep frying, this helps them retain their texture in the creamy gravy. Be careful not to over-fry the paneer. While preparing the masala, ensure that the onions and tomatoes are cooked until the oil separates, and the raw smell of ginger-garlic paste is gone, as this is key to a rich, aromatic North Indian Shahi Paneer gravy.
For a smooth and velvety consistency, blend the cooked tomato-cashew-onion mixture before adding it to the spices. Use fresh cream, milk, and a pinch of crushed kasuri methi to achieve a luxurious, restaurant-style paneer curry.
Finally, fold in the paneer gently and simmer just long enough for the flavors to infuse without overcooking, and serve hot with butter naan, roti, or fragrant jeera rice for an authentic experience.
Serving Suggestions for Shahi Paneer
Serve Shahi Paneer with butter naan or garlic naan for an indulgent restaurant-style experience. For a healthier option, pair it with whole wheat roti or soft phulkas. Include Shahi Paneer as the star Indian curry in a thali with dal, sabzi, salad, raita, and chapati for a complete and royal vegetarian platter.
Pait it with onion rings, lemon wedges, and green chutney on the side. Add a bowl of boondi raita or cucumber raita to balance the richness. You can add Cashew Paste in Shahi Paneer. Cashew paste creates a creamy, nutty flavor, making the gravy rich and luxurious. Ground almonds also give the gravy a subtle sweetness and smooth texture.
You can add Yogurt in Shahi Paneer. Yogurt replaces cream for a tangy, lighter, and healthier version of the dish. Add cream and ghee in this paneer dish. Fresh cream and ghee make the dish richer, offering a smooth, indulgent texture. You can also add Coconut milk, it gives a dairy-free, lighter, tropical flavor
Frequently asked questions
Shahi Paneer is a creamy North Indian curry made with paneer (Indian cottage cheese), nuts like cashews and almonds, and a spiced tomato-onion gravy cooked with cream or milk.
Yes, you can make Shahi Paneer without cream. You can substitute cream with full-fat milk or a cashew paste. Coconut cream can also be used for a unique twist.
Blend the masala mixture thoroughly and strain it through a fine mesh sieve if needed. This gives your Shahi Paneer that restaurant-style silky texture.
Recipe Card
Shahi Paneer (Restaurant-Style Indian Cottage Cheese Curry)
Equipment
- 1 Heavy-bottomed pan
- 1 Blender or mixer grinder
- 1 Spatula
- 1 Chopping board and knife
- 2 Measuring spoons
Ingredients
- 200 g paneer cubed
- 2 tbsp ghee or oil
- 1 bay leaf tej patta
- 2 green cardamoms hari elaichi
- 1- inch cinnamon stick dalchini
- 1 tsp cumin seeds jeera
- 1 medium onion chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes pureed
- 10 cashew nuts for richness
- 1 tsp turmeric powder haldi
- 1 tsp red chili powder lal mirch
- 1 tsp coriander powder dhaniya
- ½ tsp garam masala
- Salt to taste
- ¼ cup fresh cream malai
- ¼ cup milk optional
- 1 tsp kasuri methi crushed
- Chopped coriander leaves
- Slivered almonds optional
- Extra cream for drizzling
Instructions
- Fry the Paneer: Cut 200 g fresh paneer into cubes. Lightly fry the paneer cubes in 1–2 tablespoons of ghee or oil in a non-stick pan over medium heat until golden at the edges. Remove from the pan and set aside.
- Prepare the Base Spices: Heat 2 tablespoons ghee or oil in a pan. Add 1 teaspoon cumin seeds, 1 bay leaf, 2–3 green cardamom pods, 1 small cinnamon stick, and 12–15 cashew nuts. Sauté until spices release aroma and cashews turn golden brown.
- Cook Onions and Tomatoes: Add 1 finely chopped onion and 2 chopped tomatoes. Cook for 5–7 minutes until oil separates. Mix in 1 tablespoon ginger-garlic paste and sauté until the raw smell disappears.
- Make Shahi Paste: Once tomatoes are fully softened and slightly cooled, blend the mixture to make a smooth Shahi Paneer gravy paste. Add a little water if needed for a creamy consistency.
- Cook Masala: Heat 2 tablespoons oil in a clean pan. Add ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste. Sauté briefly. Then add the prepared Shahi Paneer masala paste and 1 teaspoon coriander powder. Cook until the masala thickens.
- Combine Paneer and Gravy: Gently fold in fried paneer cubes. Optionally, fry the paneer cubes in butter for a few minutes until edges turn golden brown. Pour in ½ cup milk, ¼ cup fresh cream, ½ teaspoon garam masala, and 1 teaspoon crushed kasuri methi. Stir gently to create a rich, creamy gravy.
- Simmer and Garnish: Simmer for 2–3 minutes until the gravy thickens and develops a rich texture. Turn off heat, drizzle extra cream, and garnish with fresh coriander leaves and slivered almonds. Serve and enjoy hot with roti, butter naan, or jeera rice.
Notes
- If you don’t have cream, you can skip cream and milk for a lighter version.
- Soak 12-15 cashews and blend separately to make paste for a smoother texture.
- The gravy for Shahi Paneer can be made in advance and stored for 1–2 days.
